PEOs , POs & PSOs

Programme Specific Outcomes(PSOs):
The PEOs of the BTECH (FT) programme are:

I. Graduates will demonstrate professional competency in Food Technology to solve problems in food science, food engineering and processing with environmental, safety and quality concerns

II. Graduates will emerge as experts in recent techniques and skills which are essential in the field of food technology

III. Graduates will perform as an individual and member of a team with professional and ethical behavior

Programme Outcomes (POs) relevant to the BTECH (FT) programme are listed below:

a). Apply the knowledge of mathematics, science, engineering fundamentals to the solution of complex problems in Food Technology.

b). Identify, formulate, research literatureand analyse complex mechanical engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.

c). Design solutions for complex mechanical engineering problems and design system components or processes that meet thespecified needs with appropriate consideration for the public health andsafety, and the cultural, societal, and environmental considerations.

d). Use research-based knowledge and research methods including design of experiments, analysis andinterpretation of data, and synthesis of the information to provide valid conclusions related to mechanical engineering.

e). Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex mechanical engineering activities with an understanding of the limitations.

f). Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.

g). Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.

h). Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.

i). Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

j). Communicate effectively on complex engineering activities with the engineering community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.

k). Demonstrate knowledge and understanding of the engineering and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.

l). Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.

Programme Specific Outcomes(PSOs):

Engineering Graduates will be able to:

PSO - 1 Implement and integrate the basic knowledge of process engineering and technology in food formulation and new food products for developing commercial products

PSO - 2 Develop techniques and tools for new food products/process at laboratory level and mass production

PSO - 3 Design time saving and labour saving hygienic food processing equipment for producing quality and safe food products



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